Baked Fish with Tomatoes and Mushrooms
Instructions:
- 10 Small whole fish, about 12 oz (375 g) each
- to taste Salt
- to taste Pepper
- pinch Dried thyme
- 10 Parsley sprigs
- as needed Olive oil
- 8 oz Onion, small dice
- 1 oz Shallots, minced
- 8 oz Mushrooms, chopped
- 1 lb Tomato concassé
- 8 fl oz Dry white wine
- Scale and clean the fish but leave the heads on. Season the fish inside and out with salt and pepper, and put a small pinch of thyme and a sprig of parsley in the cavity of each.
- Select as many baking pans as necessary to just hold the fish in a single layer. Oil the pans with a little olive oil.
- Sauté the onions and shallots in a little olive oil for about 1 minute. Add the mushrooms and sauté lightly.
- Put the sautéed vegetables and the tomatoes in the bottoms of the baking pans.
- Put the fish in the pans. Oil the tops lightly. Pour in the wine.
- Bake at 400°F (200°C) until the fish is done. The time will vary but will average 15–20 minutes. Baste often with the liquid in the pan.
- Remove the fish and keep them warm until they are to be plated.
- Remove the vegetables from the pans with a slotted spoon and check for seasonings. Serve a spoonful of the vegetables with the fish, placing it under or alongside each fish.
- Strain, degrease, and reduce the cooking liquid slightly. Just before serving, moisten each portion with 1–2 tbsp (15–30) mL of the liquid.